Apple Crisps

10 Apples, peeled and sliced
1/8 tsp. Celtic sea salt
1 Lemon, juiced
1/2 tsp. Cinnamon
1/2 Cup Walnuts, finely chopped
1/2 Cup Really raw oats
1/2 Cup Grapeseed Oil or walnut oil
1/2 Cup Almonds, ground
1/2 Cup Agave or Wee Bee or Mexican
honey(depending on your locality)

Mix apples with lemon juice and cinnamon. Place mixture in a glass baking dish. In a bowl, combine oats, almond flour, sweetener, salt, cinnamon and walnuts. With very clean hands, drizzle and mix the oil in until the mixture resembles coarse crumbs. Spread this mixture evenly over the apples, and place in a dehydrator at 105-108 degrees F until the topping is brown. Remove and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Spicy Minestrone Soup

2 Cups Cauliflower, cut in very small bite sized portions
2-4 Tbs Celtic Sea Minerals
1-2 Lemons or Limes, juiced
2 Cups Broccoli, cut in small bite sized portions
1 Red Jalapeno Pepper,chopped fine
2-3 Cloves Garlic
4 Cups Sprouted lentils
2-3 Stalks Leeks, finely chopped
4-6 Zucchinis, chopped fine
8-10 cups Distilled or Purified Water
8-10 Tomatoes, chopped (in summer use 1 Cup Raw Cashews)
1-2 Ripe Avocados, diced
Handful Fresh Herbs (e.g. marjoram and tarragon)
1/2 tsp Cayenne Pepper
Dash Cardamon

In a very powerful blender such as a Blendtec or Vitamix, place Cashews, Water, Leek, Garlic, Lemon/Lime Juice, Celtic Sea Minerals and blend at high speed until very smooth. Add Tomatoes and Herb Mixture and blend on highest speed. In a soup bowl or tureen, place this mixture along with the finely chopped Broccoli, Cauliflower, Zucchini, Lentils and Jalapeno.

Mix well and let sit in refrigerator or in winter, dehydrate at 105 degrees for at least 4 hours before serving. Just prior to serving, add the diced avocados.

Dorit’s book: Celebrating Our Raw Nature

 

Mid Morning Perker

3-5 Fresh Figs
2-3 Young Thai Coconuts
2-3 Frozen or fresh Bananas

Wash Figs thoroughly, remove stems. Quarter and put them in a high powered blender, with the water from the coconuts. Scoop out the flesh of the coconuts, add to blender along with bananas and mix extremely well until very smooth. Pour in champagne or wine glass and garnish with a sprig of peppermint or spearmint leaves.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature